Today is day seven of this disaster that we started from scratch, and we still need to give it more
feedings.
Let's just take a look.
You should notice a very similar pattern.
We see some bubbles.
We see some growth tomorrow.
Maybe what I'll do is I'll take a video to show you the sides.
So this way you can see how much it has risen.
Right now it's about half an inch or so, maybe in one and a half centimeters if you're thinking and
metric units.
And, you know, one one way that you know that it's active is one.
You can see the bubbles to the smell.
OK, so now today it has a little bit more of a vinegar smell.
And once when I pull the spoon to mix it, I will be able to see some of the bubbles that are inside
the dough.
OK, so why are we doing these feedings?
It's to make sure that we're colonising the right bacteria and the right yeast.
The lacto bacteria that cause it to be sour.
We need to make sure we give them time to grow and to allow the correct yeast to grow, who has the
symbiotic relationship with with those microorganisms?
So let's go ahead and empty out 80 to 90 percent of it.
And this is getting pretty close to being ready.
Now, if I wanted to at this time, I probably could make a bread.
The only problem is, is that the yeast isn't really that strong.
And so I'd have to give it a lot of extra time to sit on the bench in order to develop.
And most likely what's going to happen is that the the dough, the bread that you get is going to be
too sour.
We don't want that.
It is nice to have some sour flavor in your sour dough, but you don't want it to be overly sour.
That's why when we use the lebon or the starter to make the living, we usually want to make sure that
the Lebanon is nice and young and the starters nice and young.
We don't want to use a starter that has been fed 24 hours ago and has already risen and fallen.
Beautiful.
OK, great.
So we'll come back tomorrow and see how this looks on day eight, going to go ahead, put this back
in the cabinet and I'll see you tomorrow.